Notice no “adapted from” on this recipe. I have been in the mood to experiment and take some risks in not starting from an original recipe, not having a launching point, or safety net. I totally expected these to come out like a smoldering brick….but, they are pretty good. These aren’t dessert muffins, but a breakfast muffin. They have more of a healthy, whole wheat, oatmeal and gingery taste, which in my mind is a good start to the day.
So, after I got ripped a new one from a company that received a bad review yesterday.…I now feel better. After spending the entire day wondering if I should stir up some sh!t or just let it go….I decided to let it go…..BUT, do note I didn’t use any butter. Choke on that one, butter-monsters!
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Yes, I am that immature. Did you not see the turkey porn from last month?
Breakfast Oatmeal-Ginger-Blueberry Muffins
1 cup old fashion rolled oats
2/3 low fat milk
1 cup whole wheat flour
1/8 cup flaxseed
1/2 cup brown sugar
1 egg
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp cinnamon
2-3 tbsp spiced ginger preserves
1/4 cup frozen blueberries
Preheat oven to 400 degrees. In large bowl, whisk together oats, milk, flour, sugar, egg, baking powder, baking soda, salt, and cinnamon. Add ginger preserves and stir until blended. Fold in blueberries. Bake at 400 for approximately 15 minutes.
I totally lost track of time, so remove when a knife inserted in the center comes out clean.
6 Comments
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Did they really yell at you for your review?? Well, this recipe looks great – even sans butter.
Thanks Belinda. I knew I could count on you! I was actually thinking about you today when I wrote this. "Hopefully Belinda will agree!"
Ginger and blueberries sound like a perfect marriage. I love that these are so healthy, bravo!
I love breakfast muffins like these! And seriously, you were yelled at for a bad review? Dislike.
Looks amazing! However, blueberries & garlic don't work …just in case you start pondering it. LOL!
as a disclaimer i am not taking sides, but thought you'd like to know that butter bells have been around for a while and only work with real butter – aka butter made fresh from raw milk. it was a way to keep butter fresh on the counter before refrigerators. most modern faux butters cannot be used in butter bells b/c the faux fat (which is unhealthy) cannot stick to the walls of the bell; however, they do a pretty good job of sticky to arteries. man made butters will fall into the water, making the bell pointless. however, i make my own healthy fat butter from raw milk and love having my butter bell on the counter so i don't have to wait for it to reach room temperature to butter my toast and whatnot. that was pretty lame what happened to you though. :-/ hope you're feeling better – and your no butter muffins look delicious!